I made these out of curiosity the first time. I had seen cloud eggs floating around online—fluffy, almost cartoonish—and figured they were just for looks. Still, I had eggs, Parmesan, and ten spare minutes, so I gave it a shot.
What surprised me wasn’t how good they looked—it was how light they tasted. The whites puffed up in the oven like soft bread, the yolks stayed golden and runny, and the Parmesan melted right in. It was a fancy-looking breakfast that didn’t ask for much.
Now I pull this out when I want something different but low-key. No flipping, no scrambling, no pan to babysit. It’s just whisk, bake, eat. The texture hits that sweet spot between delicate and rich, and the saltiness from the cheese makes the whole thing feel more substantial. It’s fast, but it never feels rushed—and that’s what makes it a go-to.
Why You’ll Keep Coming Back to This
Cloud eggs aren’t just pretty—they’re quick, light, and full of flavor. A couple of eggs, a pinch of cheese, and the oven does the rest.
- Soft whites with a fluffy texture
- Golden yolk centers that stay just runny
- Parmesan gives it richness without making it heavy
- Done in 15 minutes, start to finish
Simple Ingredients, Great Texture
You don’t need fancy ingredients to get these just right. It’s about technique and letting each element do its job.
- Eggs – Fresh, large eggs work best for easy separating
- Parmesan Cheese – Adds savory flavor and melts gently into the whites
- Salt & Pepper – A little goes a long way
- Olive Oil or Butter – To keep the eggs from sticking to the pan
- Optional: Chives or Parsley – Light herbs add color and a fresh bite
- Optional: Toast or English Muffin – Adds crunch and holds the egg in place
With a short list like this, every ingredient earns its spot.
Step-by-Step Guide to Making Cloud Eggs
This dish is more about texture than technique. As long as you whip the whites and don’t break the yolks, it’s hard to mess up.
- Separate the Eggs – Crack each egg carefully, placing the whites in a bowl and the yolks in separate cups. Keep the yolks whole.
- Whip the Whites – Use a whisk or mixer to beat the egg whites until soft peaks form. They should hold shape but still look smooth.
- Add the Parmesan – Gently fold in the cheese without flattening the whites.
- Shape the Clouds – Spoon the whipped whites onto a lined baking sheet into small mounds. Use the back of a spoon to create a dip in the center of each.
- Bake and Add the Yolks – Bake the whites at 375°F (190°C) for 3 minutes. Remove, drop a yolk into each well, and return to the oven for another 3–4 minutes.
The whites should be puffed and set, and the yolk should jiggle slightly. That’s your cue.
Good Sides and Pairings
These eggs feel fancy on their own, but a few simple add-ons can round out the plate. Choose one or two for texture, color, or richness.
| Side or Add-On | Why It Works |
|---|---|
| Sourdough Toast | Holds the cloud egg and catches the yolk |
| Wilted Greens | A bit of bitter contrast to the creamy yolk |
| Crispy Prosciutto | Adds crunch and salt |
| Sliced Tomatoes | Brings acidity and freshness |
| Mashed Avocado | Creamy and mild—great with the Parmesan |
Keep it light, or layer it up into a full brunch plate.
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How to Store and Reheat Cloud Eggs
Best served right away, but leftovers still work if you go slow and low.
Place in an airtight container once cooled. Store in the fridge for up to 1 day. Reheat in a toaster oven or oven at 300°F (150°C) for 5 minutes. Avoid microwaving—it ruins the texture.
They won’t puff up again, but the flavor holds.
Frequently Asked Questions
1. Can I prepare the egg whites ahead of time?
You can whip them ahead and keep them chilled for an hour, but bake them fresh for the best texture.
2. What kind of Parmesan should I use?
Grated fresh Parmesan melts better than pre-shredded. It’s worth grating it yourself.
3. Can I add other flavors?
Yes—try garlic powder, chili flakes, or a little smoked paprika. Just don’t overdo it.
4. How do I keep the yolk from overcooking?
Bake just until the whites are set and yolks still jiggle. Pull them early if unsure.
5. Are cloud eggs good for meal prep?
They’re best fresh, but you can prep the ingredients and assemble quickly when ready to bake.
Cloud eggs with Parmesan are all about soft texture, clean flavor, and just enough richness to make them feel special—even on an ordinary morning.
Cloud Eggs with Parmesan
Equipment
- Mixing Bowl For beating the egg whites
- Hand Mixer or Whisk To whip the egg whites to soft peaks
- Baking Sheet with Parchment For shaping and baking the cloud eggs
Ingredients
- 2 large eggs separated
- 2 tablespoons Parmesan cheese grated
- salt to taste
- black pepper to taste
- olive oil or butter to grease the baking sheet
- chopped chives or parsley optional, for garnish
- toasted bread or greens optional, for serving
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease with olive oil or butter.
- Separate the egg whites and yolks, keeping yolks whole in individual bowls. Add whites to a mixing bowl.
- Whisk the egg whites until soft peaks form. Fold in the grated Parmesan cheese gently.
- Spoon egg whites into two mounds on the baking sheet. Create a small well in the center of each.
- Bake for 3 minutes, then carefully add a yolk to each center. Return to oven for 3–4 more minutes until whites are golden and yolk is slightly set.
- Season with salt and pepper. Serve immediately with herbs and toast or greens if desired.
Notes
- Use fresh eggs for best texture and shape.
- Avoid overbeating the egg whites—they should be soft and airy, not stiff.
- Serve immediately while warm and puffed.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!